Wild Mushroom Risotto

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Cooking risotto on the hob involves constant stirring, which is both time-consuming and tedious. In the slow cooker, the stock can be added all at once, and then the risotto left to cook with minimal attention.

Serves 1

15 g/½ oz dried porcini mushrooms
200 ml/7 fl oz/scant 1 cup very hot (not boiling) vegetable stock
1 small onion, chopped, or 30 ml/2 tbsp frozen diced onion
10 g/¼ oz/small knob of butter
50 g/2 oz/¼ cup Italian arborio (risotto) rice
50 g/2 oz sliced fresh or frozen button mushrooms
Salt and freshly ground black pepper
15 ml/1 tbsp fresh or frozen chopped parsley

1. Put the porcini mushrooms in a heatproof bowl and pour over about half the stock. Put the onion and butter in the ceramic cooking pot, pour the rest of the stock over and switch on the slow cooker to High. Cover with the lid and leave for a few minutes while measuring and preparing the rest of the risotto ingredients.
2. Line a sieve (strainer) with a sheet of kitchen paper (paper towel) and place it over a jug. Drain the porcini mushrooms, reserving the stock. Snip them into smaller pieces with kitchen scissors and add them together with the stock to the pot. Stir in the rice and sliced mushrooms and season with salt and pepper.
3. Cook for 50-60 minutes, stirring once half-way through the cooking time. Stir in the parsley, then switch off the slow cooker and leave the risotto to stand for 2 minutes.
4. Gently stir, then spoon on to a warm plate or bowl and sprinkle with some Parmesan. Serve straight away.

Cook's tips
For extra flavour, substitute a few spoonfuls of white wine, sherry or dry Madeira for part of the stock.
Buy 'freshly grated' Parmesan or ready-prepared Parmesan shavings; they have an infinitely better flavour than the little tubs of powdery grated Parmesan cheese.
Dried porcini mushrooms have a rich, intense flavour and are a useful standby to keep in your storecupboard. They should always be soaked in hot water for a few minutes to soften them and to remove any grit.

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